Jon Teeter

*** ******** **

College Station, TX, 77845

775-***-****

acygkj@r.postjobfree.com

SUMMARY OF QUALIFICATIONS

Offer over 11 years’ experience primarily in a fast paced, high volume kitchen.

Knowledge of menu planning, inventory, cost

control, ordering, vendor relations, and catering.

Self-motivated, thrives under pressure with attention

to detail.

Serv Save certified.

EMPLOYMENT

Banquet Chef

Levy Restaurants @Texas A&M

Help the Chef manage the entire culinary operation, with most of my time devoted to catering production, but also a strong influence in concessions and suites prep and execution. Create ingredient’s lists and prep sheets from banquet event orders, suites orders, and concession requisitions to maintain a good inventory and low food cost. Keep the highest sanitation expectations by making sure the use of time and temp logs, advanced prep sheets, and sanitation packets are used, and my staff is constantly trained and tested on proper sanitation practices. Keep the operation running smoothly when the Chef and I are at different events or venues, and when the Chef is gone.

Sous Chef

Professional Sports Catering

Help the Chef manage the culinary staff in all aspects

with the main focus on suites and catering production.

Generate orders and prep sheets from Hot/Cold Sheets.

Keep up to date inventory, and minimize waste to keep

food costs down. Ensure the use of sanitation packets,

advanced prep sheets, and temperature logs to make

sure all food is handled properly. Step up in Chef’s

absence whenever needed to ensure a smooth running

operation.

General Manager

Einstein Bros Bagels

Manage the highest grossing franchise in the nation.

Very involved in all aspects of the restaurant,

especially in the front of house, with customer

relations, helping my employees be successful

throughout the work day; from covering breaks, to

working the head of the line, to making coffees

and everything in between. Work very hard to meet

food, waste, and labor costs.

Sous Chef

Montreaux Golf and Country Club

Assist in all of daily operations of the back of the

house, and would take over for chef as needed.

Managed a staff in two different kitchens, did

inventories, ordering and whatever else was needed to

keep the restaurant up and running. Handled guest

complaints, and made sure they left happy.

Line Cook

Tamarack Junction

Work all positions on line, including sauté, broiler,

fryer, salads, appetizers, sandwiches, and breakfast in a

very fast paced kitchen. Close down the kitchen, clean

and organize it on nightly basis.

F&B Manager/Executive Chef

Empire Ranch Golf Course

Work in all aspects of the restaurant including menu

planning, ordering, inventory, food costing, and food

waste management. Specialized in organizing special

events, training, scheduling, and maintaining health

standards. Also prepared yearly budget, event recaps,

and coming up with and executing new ways to

generate business.

References available upon request.

Contact this candidate